Serves 2 to 4
Active Time 10 minutes
Total Time 30 minutes
In the intense, evenly circulating heat, the fat renders as the skin crisps, then conveniently accumulates at the bottom of the air fryer without smoking up your kitchen. If you buy chicken wings that are already split, with the tips removed, you need only 1 pound. This recipe can be easily doubled; simply cook the wings in batches.
1¼ pounds chicken wings, halved at joints, wingtips discarded
⅛ teaspoon table salt
¼ teaspoon pepper
1 tablespoon grated lemon zest, plus lemon wedges for serving
1 tablespoon minced fresh parsley, dill, and/or tarragon
1 Pat wings dry with paper towels and sprinkle with salt and pepper. Arrange wings in even layer in air-fryer basket. Place basket into air fryer and set temperature to 400 degrees. Cook until wings are golden brown and crisp, 18 to 24 minutes, flipping wings halfway through cooking.
2 Combine lemon zest and parsley in large bowl. Add wings and toss until evenly coated. Serve with lemon wedges.
Parmesan-Garlic Chicken Wings
Add 1 tablespoon grated Parmesan cheese and 1 minced garlic clove to lemon zest–parsley mixture.
Cilantro-Lime Chicken Wings
Substitute lime zest and wedges for lemon and cilantro for parsley. Add 1 tablespoon minced jalapeño chile to lime zest–cilantro mixture.
Since an air fryer does not give off heat, unlike a stove or oven, and it leaves those pieces of equipment free for other cooking, it is great to use for cooking on a hot summer day. Use it to make a batch of asparagus or potato fries to serve with chicken wings or other proteins, when you are cooking just for family or a small group of guests.
Serves 2 to 4